Strawberry Rhubarb Crisp
Sweet strawberries and tart rhubarb come together beneath a golden oat crumble in this wholesome spring dessert. Naturally sweetened with maple syrup and packed with juicy fruit, this healthier crisp is the perfect balance of bright, jammy filling and crunchy topping. Delicious served warm on its own or with a scoop of yogurt for a simple yummy treat.
Ingredients
Filling
4 cups rhubarb, chopped into small pieces
3 cups strawberries, sliced
2 tbsp maple syrup or honey
1 tbsp fresh lemon juice
1 tsp vanilla extract
2 tbsp cornstarch or arrowroot starch
1 tsp lemon zest
Pinch of sea salt
Crisp Topping
1 cup rolled oats
3/4 cup almond flour or whole wheat flour
1/3 cup chopped pecans or walnuts
1 tsp cinnamon
Pinch of sea salt
1/4 cup maple syrup
1/4 cup coconut oil or melted butter
1 tsp vanilla extract
Directions
Preheat oven to 350°F (175°C).
In a large bowl, combine the rhubarb, strawberries, maple syrup, lemon juice, vanilla, cornstarch, orange zest, and salt. Toss until evenly coated, then transfer to a lightly greased baking dish or pie plate.
In a separate bowl, stir together the oats, almond flour, nuts, cinnamon, and salt. Add the maple syrup, coconut oil, and vanilla, mixing until crumbly.
Sprinkle the topping evenly over the fruit mixture.
Bake for 35–45 minutes, or until the filling is bubbling and the topping is golden brown.
Allow to cool for at least 10 minutes before serving so the filling can thicken slightly.
Serve warm on its own, or topped with plain Greek yogurt or coconut yogurt for an extra creamy finish.